The vitally important thing about ratatouille is that each vegetable is cooked separately. So cut all the vegetables into equal-sized pieces - fork- sized, perhaps. Prepare the aubergine and courgette first. Sprinkle with salt and leave to 'sweat'. Then dry with kitchen paper. In large frying pan cook each vegetables in olive oil (also then put to one side with all the juices from the pan. During this process, if necessary, top up the oil from time to time. Now put the lot into a saucepan, add the garlic, parsley, salt, pepper, and thyme and all the left-over oil and cook for 10 to 15 minutes just to mix them all up. Leave to cool, refrigerate, and eat cold. (From Provence.)